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Roast Vegetable Lasagne

This is one of our staple recipes – perfect for a warming weekend treat or if you are entertaining and don’t want to spend to long on fussy dishes! Meat eaters tuck just as happily into this vegetarian version as they do a meat one.

One of the handy things about lasagne is that you can make it the day before and it comes out just as good – if not better, as the pasta absorbs the liquid from the sauces before cooking, making it really ‘melt in the mouth’!

Place the cut veg on roasting pans and toss with a little olive oil. cook for around 25 – 30 mins at 180 degrees C or until softening and browning. Remove from the oven and keep to one side.

Step 2 – Tomato Sauce

Heat the onion, carrot and garlic with a tablespoon or so of olive oil and cook until softening (about 5 minutes). Add the tomato puree and wine and simmer for another 2 – 3 minutes until the wine has reduced. Add the canned tomatoes and herbs, and cook for another 2 – 3 minutes. For a really smooth sauce, cool and puree in a food processor.

Step 3 – Cheese Sauce

Mix the cornflour with 1 tbps of the milk until you have a smooth paste. Heat the butter in a pan and then add the milk. When the milk is hot but not boiling, pour in the flour mix. Stir continuously on a medium heat to thicken. Add 100g of the smoked cheese and 100g of the cheddar and keep stirring until smooth.

Step 4 – Layer the lasagne

Put half of your vegetables in a large, oven proof dish. Add half the tomato sauce, then a layer of lasagne sheets, then half of the cheese sauce. Repeat for the second layer. Top with the remaining cheese. Decorate with the cherry tomatoes if using.

Cook for 30 minutes at 180 degrees until the top is brown and bubbling.

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I hope you find this vegetarian blog inspiring - even if you're not a veggie yourself. Most of the recipes I have tried and tested on non-vegetarians and they have gone down well, and equally the restaurants reviewed are mainly non-vegetarian places that have an inspiring veggie option or two. Whether you believe in healthy diet, eating a bit less meat to do your bit for the planet, or whether - like me - you think a meat-free diet is both better tasting and better for you - then I hope you'll be in good company here. All suggestions for recipes and restaurants happily received!